carrot cake of my dreams!

Ingredients

• Servings: 16
• 3 cups all-purpose flour
• 1/2 cup white sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 (20 ounce) can crushed pineapple in juice, drained and juice reserved
• 1 cup brown sugar
• 1 (8 ounce) carton egg substitute (such as egg beaters®)
• 2/3 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups shredded carrots
• 1 cup shredded zucchini
• 1 cup raisins
• 3/4 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a fluted tube pan (such as bundt®).
• combine flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger in a large bowl.
• whisk drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract together in a separate bowl until smooth.
• stir pineapple mixture, carrots, zucchini, and raisins into flour mixture just until flour is moistened.
• pour batter into the prepared pan.
• bake in the preheated oven until a toothpick inserted in the cake comes out clean, 55 to 65 minutes.
• cool in the pan for 10 minutes; remove cake from pan and cool completely on a wire rack, about 30 minutes.
• whisk reserved pineapple juice, 1 tablespoon at a time, with confectioners' sugar until a spreadable glaze forms. drizzle over cooled cake.